Guasca


Guasca Leaves and Flowers [Gallant Soldier (from Galinsoga), Quickweed, Potato Weed (UK, USA); Guasca (Colombia); Mielcilla (Costa Rica); Piojito (Oaxaca, Mexico); Galinsoga (New Zealand); Mwamuna aligone (Malawi): Galinsoga parviflora]

Native to South America, this multi-branched annual herb grows to about 30 inches tall. It first escaped from Kew Gardens in England, infesting the British Isles, and has since spread to North America, Australasia, Africa, and other regions, but Antarctica is still Guasca free.

This plant is best known for being a flavoring in the Ajiáco Soup of Colombia. It can be used in fresh salads, but it's flavor is more pronounced after cooking. In East Africa, where leaves, stems, and flowers are eaten, it is gathered in the wild. It is also used dried and ground in soups.

More on Daisy Herbs & Flowers


Dried Guasca Leaves

Buying and Storing:

  In North America, this herb is available on-line in dried form. I purchased a 3 pack of 10 gram poly bags for 2022 US $12.89, or $12.28 / ounce. In a sealed package, it should be good for at least 6 months. Shown to the left is 1/2 Tablespoon of Kiska brand Guascas. 10 grams is about 6 Tablespoons.

Substitute:

  No exact, but a combination of 1/4 dried mint and 3/4 dried Marjoram or dried Oregano will get you fairly close.


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